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Canning tomatillo salsa.... inspired tips?

My first time canning tomatillo salsa so I welcome suggestions. I am an experienced 'canner' so don't need help with that.
Planning to use tomatillos, white onion, garlic, serranos, cilantro, sugar and seasoning as required plus some lemon juice for acidification. .
Any suggestions? Thinking of adding some cumin, Mexican oregano. How coarse/fine to make it, I use a Roma food strainer and can do either?
I would like to roast the tomatillos but it ain't going to happen as there will be 20lb of them unless you have a very good reason why I should. I will roast the white onion and garlic.

2 days ago
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Got it, thank you

Jul 18, 2014
andrewtree in Home Cooking

What Is the National Dish of New Mexico?

Outside New Mexico it is. But New Mexican green chile is the standout ingredient in New Mexico and the only one I've seen used for relleno. And having said that, too often the chiles in the rellenos I've been served have been fleshy and bland, more like Anaheims.

Jul 18, 2014
andrewtree in Southwest

What Is the National Dish of New Mexico?

looks more like a poblano relleno

Jul 18, 2014
andrewtree in Southwest

The caramel part of creme caramel, too hard

I use evaporated organic cane juice sugar which caramelizes just fine.

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

At what stage do you add the cream?

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Thank you. And when I've tried to use less caramel I don't fully coat the base. Is there a trick to making a more viscous caramel that will spread thin? Will caramelizing with more water work?

Jul 18, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Thank you, I'll try that. And I so love it when out of the oven for just an hour or two.

Jul 17, 2014
andrewtree in Home Cooking

The caramel part of creme caramel, too hard

Caramelizing sugar and a little water, pouring it over the base of the flan dish, hardens very quickly. Custard on top and in the oven until just set.

Delicious..... and only some of the caramel is dissolving with the custard to get that delicious slightly burnt sweetness that offsets the rich custard so well. A thin but significant amount of the super hard caramel remains stuck to the base, impenetrable with a spoon.

Solutions?

Jul 17, 2014
andrewtree in Home Cooking

Friday Harbor

Agreed!

May 12, 2014
andrewtree in Greater Seattle

Friday Harbor

Friday harbor comes under the Pacific Northwest board

May 11, 2014
andrewtree in Greater Seattle

pie crust tip--has anyone heard of this?

Never heard of using sugar. Best way I know is to bake blind for 5-10 minutes, remove the beans or whatever is being used, and brush the base and sides with beaten egg. Back in the oven for another 5 minutes or so.

May 06, 2014
andrewtree in Home Cooking

What parts of a pig should I ask for: not the meat, tho?

Pan fry the thinly sliced liver breadcrumbed with some seasoned masa harina. Pig liver is the liver of choice for me between pig, lamb, beef and goat. The heart is also delicious, a little too tough even when cooked slowly. I grind it and add with some ground back fat to ground pork to make chorizo. It's also great as an addition to burger or meatloaf, though as it's so lean it's good to add extra fat. The kidneys are delicious, need to be cooked very carefully or they get tough. I soften an equal weight of sliced mushrooms in some lard, then add the cored and sliced kidney. Some barbecue or chile sauce goes well as the kidney flavor is strong and distinctive.

May 03, 2014
andrewtree in Home Cooking

Good beer, easy walk to Pier 52 for Bainbridge Ferry

Good beer and super convenient for the ferry terminal (walking)?

Apr 26, 2014
andrewtree in Greater Seattle

What is Hartley's Orange Jelly?

No redcurrant or mint jelly with lamb, no japonica jelly?

Apr 21, 2014
andrewtree in General Topics

What is Hartley's Orange Jelly?

Jelly is used to mean two slightly different things in the UK. Jello as here, which would be set with gelatine or a substitute, or a jam/preserve which has no solids in it and was set with pectin.
I would expect a recipe calling for orange jelly to mean the latter, a set orange marmalade with no solids.

Apr 20, 2014
andrewtree in General Topics

Best uses for rendered beef fat

Well, as this is a chow board lets stay with the eating option

Apr 16, 2014
andrewtree in Home Cooking

Best uses for rendered beef fat

Chocolate tallow. Melt 8oz of tallow (rendered beef fat) with the same weight of semi-sweet chocolate chips over a low heat. Add a couple of generous pinches of crystal sea salt (Maldon is preferred). Stir in a splash of heavy cream and pour into a container large enough to fill to a depth of a quarter to half an inch. Freeze, slice into chunks and store in the fridge. This recipe works as well using butter or lard.

Apr 15, 2014
andrewtree in Home Cooking

Sorrel? What to do with it...

Wonderful in omelet or scrambled eggs. Let it soften in butter in the pan before adding the eggs.

Apr 12, 2014
andrewtree in Home Cooking

What else can I do with kale and swiss chard?

Kale chips, a delicious savory snack. Gently melt some fat of your choice in a large pan. I use whichever of tallow, lard or lamb fat that I have most of at the time, but olive oil also works great. Tear the kale leaves into largish pieces, discarding the stalks, and stir into the fat (I use my hands) with a little less salt than you might expect to need and other flavorings if you wish such as garlic or chile powder. Spread out on a baking tray and put into an oven at 300 for 10-15 minutes turning occasionally until crisp. Use a second tray if you have lots, it works better if they are spread thin.

Apr 07, 2014
andrewtree in Home Cooking
2

Tart tatin pans

Back in the day I used a tin lined straight sided copper sauteuse

Apr 05, 2014
andrewtree in Cookware

Quiche pie crust question

and you can further prevent a soggy crust by brushing the inside of the base and sides with beaten egg after removing the foil/beans. It will form a useful glaze during the last minutes of pre baking.

Mar 31, 2014
andrewtree in Home Cooking

Kale chips

I made kale chips today, lamb fat and salt, 15 minutes in the oven at 300. Does this count as 'coating', they certainly have a great flavor?

Mar 18, 2014
andrewtree in Home Cooking

corned beef and cabbage

Yes, US corned beef is called salt beef or sometimes pastrami in the UK, usually only found in Delis. What we know as corned beef comes out of cans, we ate a lot of it when I was a child, either cold in slices or in our form of hash.

Mar 15, 2014
andrewtree in Home Cooking

corned beef and cabbage

Indeed, wiki has some interesting things to say.

Mar 15, 2014
andrewtree in Home Cooking

corned beef and cabbage

I'm a Brit, never come across pickled beef.

Mar 15, 2014
andrewtree in Home Cooking

oh no, pork jowls

It would work fine in a DO

Mar 10, 2014
andrewtree in Home Cooking
1

Pig Heart

Bought three today from a small local pastured pork producer. Sliced up one small half and gently sauted in lard for supper. Served with my homemade spicy tomato sauce. Delicious flavor if a little tougher than I prefer. Plan to slow cook the rest tomorrow. Anyone got any experience cooking them in the crock pot?

Mar 10, 2014
andrewtree in Home Cooking

oh no, pork jowls

Throw them in the slow cooker for a few hours, no liquid necessary. When cooked enough for the meat to shred, have a delightful messy time separating out meat, from fat, from other stuff (use your hands!), use the meat for tacos or whatever. You will have rendered out some lard to cook with. Put the unrendered fatty bits in a roasting pan in an oven at 300 to render out more fat and leave you with delicious cracklings (salted to taste). Throw out any bony bits and give the rest to the dog.

Mar 10, 2014
andrewtree in Home Cooking
3

POACHED BEEF

Poached beef is an Austrian, Viennese, classic dish 'Tafelspitz'. Lots of recipes online.

Feb 15, 2014
andrewtree in Home Cooking